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AH. p3 Motor Co. 





. PHONE 214 








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PARENTS AND TEACHERS AND THE 
' STUDENTS TOO ARE CORDIALLY 
INVITED TO DEPOSIT YOUR 
FUNDS WITH 


Pre yi. e 


THE WAYNE NATIONAL BANK 


Goldsboro’s Big Bank 


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| YOU GET THE HOME NEWS 
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FIRST 


IN 


THE GOLDSBORO NEWS 





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GIFT DANA 6 


W. P. ROSE BUILDERS SUPPLY CO. 


A FULL LINE OF 
BUILDING MATERIALS 


PHONE 178 - 179 GOLDSBORO, N. C. 


W. GRAHAM HOOD, President WM. A. PRINCE, Vice President 
DAVID M. PRINCH, Secretary & Treasurer 


WAYNE TIRE COMPANY 


Incorporated 


WHOLESALE AND RETAIL 
FOR REAL TIRES AND REAL SERVICE CALL OR PHONE US 


LADIES ESPECIALLY WELCOME 


Oldest Exclusive Tire Dealers and Vuleanizers in 
Eastern North Carolina 


WILMINGTON, N. C. GOLDSBORO, N. C. 
PHONE 423 PHONES 1047 AND 86 
MARKET STREET COR. CENTRE AND MULBERRY 


yrs 








W. O. MITCHAM 


| HEATING ENGINEER AND CONTRACTOR 








218 W. WALNUT ST. 





PHONE 607 


Key to Calories 


MEATS 
Average Chops’. 222 22.) eee 150-300 
Bacon, crisp, 46°07)... eee 100 
Losmall slice, crisp 22)... = ee ee 25 
Beefsteak, lean, round, 2° 022222222. a2 ee 100 
Ah 316502. oo SS eee eee 185 
Beefsteak, tenderloin, 1 oz. ____-__-----_- 100 
Deve wek eee ee eee ee ee 285 
Beefsroast; very eal 07,2 0o es sae 100 
Aho, 2 38S eee ae. Roe Be eee oe 150 
Chicken 243 07 en ee 100 
Léslice ty Dare ee ey. sue gees pee eee 180 
Chops, lamb-mutton, 1% oz. _-._.-_-__.. 100 
Frankfurters, 1 sausage, 1 0z.____.------ 100 
Flam) boiledig60%s 22. ee 100 
Ahi S. Occ e eee ne eee es ee 250 
Ham, iried,e34s07@es.o. - ae eee ee 100 
ALS" OLTe one See se tee ee 400 
Pork Chop, CROC oe = ee ee ee 100 
Medium *2222"2=— ja apt ch eipet Sve ees 160-300 
Pork? Sausage,.1 ez5,2-2227 22-8. se 100 
desmall Yerisp 2... 5-2 oe oe 60 
Lurkey, 17-07, dees See ee ee 100 
AN. /2m0l, eee eee ee ee eee 260 

FISH 
Clams long aes gees 28 a0 ee eee 100 
ThrClam «eee C= 2 Se ee eee 12 
Kish; leanjecod, halibut, 3) 0z.25---2-2——— 100 
UA hy, AgO came ee ee ree eee 135 
Fish, fat, salmon, sardines, 114% 0z.__.-_- 100 
A hs 4102. Soe <a ee eee Mee ee 100 
lobster ted 07,ee> 0. ee ee ee 100 
Ovystersit | Zoe. ee ee eee 100 
Toy Stetpeeee eee oe ee es 8 

SOUPS 
Cream soups, average, 3 0z------------- 100 
Da Tis, BAe O72 Mie cue ae Oe em toes 125 
Consommes, no fat, 30 oz.--___-._-_------ 100 
A: OZ eee ae eee eee = 15 


DAIRY PRODUCTS AND EGGS 


Butter, 1 level tbsp. scant % oz.__-____- 100 
Iba llbe Sees eee oe ee eas 120 
Bure as navuralied /om0Z., wea 2 oslo 100 
glass, ce sere eee We. ee Se ee 80 


Ghens (American, Roquefort, Swiss, etc.), 


P26 eCULaIN cae O Zan enn eee 100 
Cottage Cheese, SOL aaa) eens 100 
A he ee nee eee be eee 100 
UEECOSP eee os. eee eee | Lee 35 
Condensed, unsweetened, 2 oz. __________ 100 





OFFICE 123 





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CADILLAC, LASALLE & BUICK 


Goldsboro Garage & M. T. Co. 


TELEPHONE 


AAAQAAAAAAAHAHAARAAAAAARR AAA 


Condensed, sweetened, 1% tbsp. -------- 100 
Cream,vaverage, 14502. (22202-23552 ee 100 
OC DSP igen eee eee a ee ee ee 50 
Cream, ewhipped,.146. 0706-2 ese ee 100 
Dn tS pion ae ae a oe 100 
KOumISS" 6.6207 32 see ee ee eee ec 100 
Leelass 2. ees. hoes See eee 130 
Maltéedamilk(dry)s) no tospese = ose 100 
Rees) larvee see nee | ee ee 100 
IAVeCTALCnCe OP Skee ee te eee ee ees 80 


Boiled or poached; if fried, C. depends 
upon fat adhering. 


Skim*milky79 46.07 neck eee ee 100 

1 glass >t. See ee eee 80 

Wiholewmilks.> 07:92 2 2225s) == 100 

1. glass. 2.40. 2es003 ee See 160 
VEGETABLES 


When not otherwise indicated, the method 





anneacanaa 


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of 


cooking is by boiling. The caloric value of sauces 


served with them is not included. 


Asparagus, largve stalk, 20 2222s 2s2e—== 100 
1. stalk?lo ec. See eee 5 
Beets, 1] by. 2 222 een a eee ee 100 
2-h: tbSp. ee oe Se a eee ee 30 
Beans. bakedsshomewsl 26 OZ. 100 
3.chictbhsp.! USS ee eee eee 300 
Beans, baked, canned, 2% oz._-__-_-_------ 100 
3. h.thsp eee eee ees 150 
Béans,- ima; 73 302,02 se" oe eee ee ee 100 
2 Wat bs pre os ae oe eee err 130 
Beans, string, lslbv2i. 20-2 eee 100 
2°hs. thspsi he eo ee eee 15 
Cabbage,146-lb.s2222 =e see ee eee 100 
Sch tbSp. (25. eee ee 10 
Carrots;*.L7 lbs) 22s o> eee 100 
3 h, tbsp. otter eee 20 
Cauliflower #18) bo Se eee eee 100 
She tbsp 52h eee ee 20 
Celeryuncookedss lel bee 100 
6ystalks v3 8 re ee eee 15 
Corn, canned, 35007 stee- sae eee ee 100 
2:N. tbsp... seen eee eee 100 
Corn,sgreen, 1 ear; 359" 07.1 eee eae ee 100 
(Medium Size) 
Cucumber, 134° lb. 2222-2 2 eee 100 
8.thin’ slices*2 2. eee 10 
Lettuce,:114 -lbs.2 23.2 eee 100 
Ah, o22222 22. ee ee 5-10 
Mushrooms, 8°02. <..:.. 2. 100 
Onions, 2 large, 8.02%, _..2 22 100 
Parsnips, 8 .0Z. 2.2.62. oe 100 
Ah, 2 02.42.52. 2. ee ee 25 
Peas; gréen,s 0%. sees eee eee 100 
Ah., 3.h,. tbsp. = 222. eee 100 
Potatoes, sweet, 14602. —2 = 100 
1: medium )...- oe 2 eee 200 


SERVICE 880 


MOTOR CARS 


ges 


C. 


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ROYALL 6 BORDEN MFG. CO. 


Manufacturers 
MATTRESSES & PILLOWS 
METAL BEDS & SPRINGS 


Established 1885 


GOLDSBORO, N. C. 


—————————eEEE>>—E>E>—>>]lvr lye yxULyS>>>yIoIoyyyyyy>y>yEyEyE>yLy  SS>E>~LL_—===_=____L_—>E=== 


BORDEN BRICK and TILE COMPANY 
SANFORD—DURHAM—GREENSBORO—GOLDSBORO 


MANUFACTURERS OF 


FACE BRICK—COMMON BRICK 
HOLLOW TILE 





“JACK” BROWN’S GARAGE 
Repairing 
ON ALL MAKES OF CARS 


118 ASH STREET TEL. 88 





YS, 2 
0.0.4.0. 484GBGSSSECISECEABATERLSOTRRSOTTTEVUASTOSTOD PULL OUOTU BESO OOS DOO 


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| WAYNE LAUNDRY AND DRY CLEANERS 


ina 


PHONE 147 AND 148 
All Kinds of Laundry and Dry Cleaning 





Potatoes, white, 32072 ee) === eee 100 
1s medium,2 2. ee eee ee 100 
Potato chips, scant 1°0zZ. --2- = == eee 100 
Ah., 8-10 “pieces 2222 on ee eee 100 
Radishes, 1 1b. 1.2. ee eee eee 100 
Ah; 6 red*button - 2.22 22 eee 15 
Spinach, 144. lb: oS eee 100 
Bh. 46 cup. 2222225 ae eee ee 25 
Squash, 1 cup: J222222-- 00 eee 100 
Ah..2: h. tbsp... eee 25 
Lomatoes,01 lbs ne ee ee eee 100 
Ahil large 2222 2 See 50 
1. small cups. sec oss- oe. eee 100 
Tornips, 1 «lbs 5.2 ee ee eee ee 100 
Ahs32 hi etbsp aes. ee oes 25 


CANDY, PASTRY AND SWEETS 


Chocolate creams, medium, 1____________ 100 
hoeolate Stel bigs. 5-82 eens eee 5A25 
Cherries}. candicd:2 10. .- oe eee see 100 
Cocoanut, caramels, 1x1x5g in.__________ 100 
Chocolate nut caramels, 1x1lx% in._______ 100 
Other candies, reckon sugar, nuts, etc. 
Cookies; plain; diamers in., 23m Sees 100 
BURCOO 1 Cie es 0 oe ee ed ee 50 
If raisins or nuts in them, count extra. 
Doughnut,;iscantsen 22 =. See eee ee 100 
liaverages sizee) 3s.) wee eee 160 
Gingersnap, og. eee aaa. < Sees Maes 100 
IP cingersnap co. . Se ee ee 20 
Honey,’ hatbspre2.. ee ee ee eee 100 
Thick syrup approximately the same. 
Ladyfingers;scant)1 07s eeeeeeeer ee 100 
I ladyviingerces: = See eae 35-50 
Macaroons,-225_--_ 21 see a eer 100 
imacaroon@t 2: 2 eae ee pee 50 
Pie, withoutstop crust.sc)1n-o. 2. eee 100 


OL Lineeee 2 eee. eee See 100 
Ah., % pie 

Pie with top crust, about % ordinary slice, 
Custard, lemon, squash, etc. 


Ah..ete.pie «2 sere eee 250-300 

Puddings, average 4% cup ______________ 100 
Ah Se See eee 200-350 
Depends upon richness. 

ice: Cream, Gleb wathsp..eee ee ee = ee 100 
Depends upon richness. 

Cakes, 1:0z:. Mpaseee.. 5. a ee 100 
Abe tis <- sees Beye 200-850 


Depends upon size, icing, fruit, nuts, etc. 
compute approximately. 


Dugar, 3..cuUps ges) ee. 100 
- Granulated, 2 h. tbsp. 


sleras) ieleke 


C. 
C. 


Saccharine, a coal tar product 300 to 500 times 


sweeter than sugar, but of no food value. 


Not 


advisable to use habitually. Better learn to like 


things unsweetened—it can be doie. 





Drink 
Bottled 





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CODIMENTS AND SAUCES 


Mayonnaise adem. tbsp... 2 = eee 100 
Ape re pL ca AMS, Bs IY iy x 25 200 
Olive oil and “other oils, 1 dsp.2..--2__22 100 
Olives *ereensoruripe, 0-8 2 eae ese eee 100 
TOLL VG Gite ok cele ate tis oe i eee oe 10-15 
TD OMACOMCA USUI OMO Zune sees oes 100 
1 CDSDt gene a ea a eee 10 
Thick? grayies: 2 tospwe-=- = eo eee 100 
NUTS 
Almonds#10 largets 22.2 eee eee 100 

iealmond) so 222 ee ee eee 10 
Brazilyslarce;92to ee eee eee 100 

1-brazil- nut. ee eee 45 
Chestnuts, smalle20 ss 2222) eee 100 

1- chestnut’ eee eee 5 
Cocoanut, prepared, 925072. 2a. 2-42-—- = 100 
Peanut butter, 216-tspn eee) eee 100 
Peanuts, -large,. double, 210) eee 100 

L bag 226222 ee eee ee 250-800 
Pecans, large; 5222-2222 100 

1: pecan*222 Se Se eee 20 
Walnuts, Jargé; 334 _-__ = eee 100 

Liwalnut 222 2222 ae eee 30 

FRUITS 
ADDIC se 7 (OZ Aa Se ee ee 100 

averare:sizés=.. Si eee eee 50 
Bananase5 t07 eee eee eee 100 

i-amall Soe Sas ee eee 100 
BErrieSaverac eno nO Z a ee eee 100 

i "smallceup seo eee ee ee ee oe 100 
Cantalope, #18 lb. 222232 eee 100 

Als j6emelons2s. ate eee 100 
Cherries * 5:07 92s ne eee eee 100 

Ahe lUsmallecup site eo eee eee 100 
Dates: (dry )jilarge, osor 4220 eee ee 100 

Ti large” 22.2 ee ee 25 
Figs#(dry) larcess) o5.0 2 nee eee 100 

Lilarge: 2. es eee 65 
Grapes, 5! 0202222 Soe ee eee 100 

Ah eiesmall bunches = ae 100 
Lemonss(5 02..¢ach) sche eee ee eee see ee 100 

They won’t make you thin. 

Average: size 2222.2 eS eee 30 
Orangesi.(9.1073 each) tel 2). ee eee 100 
Peaches (5 02) each),:2:22-2 eee eon 100 

Average size) 2. eee 50 

Average sizé°22 2 2 eee 90 

Average siz@ Je oS eee 100 
Pineapple, fresh,\! 0z222eeo eee 100 

2 slices; 1‘ in? thickpes 2. eee ee 100 
Plums, ‘large, 3 or 42a eee eee ee 100 

1 (plum ‘2... eee ee 380 
Prunes, \(dry), large;§3 22222. eeeeeee 100 

1 large: eee ae 85 

Stewed, 4 medium, with 4 tbsp. juice__- 200 
Watermelon,s146%1lbs..-- 2 ee eee 100 

Large 'slice® 2__ eee ee 15 

Visit Our ey 
Plant Every Bottle Sterilized! 


—10— 


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C. 


Barnes-Harrell-Rawlings Co. 





COAL AND WOOD 


W. H. GRIFFIN 


TELEPHONE 47—48 





JUST PHONE US 


Sls — 


White Way Laundry 


“We give bundles of Satisfaction” 








MILLERS 
GOLDSBORO DRUG COMPANY 


Where Wayne County Buys Its Drugs 
A Drug Store for 50 Years 


THE REXALL STORE 





TEL, No. 1 
Noted | Drink Approved 
for ORANGE CRUSH by 
Food Made from pure Orange Juice Medical 
Quality NU-GRAPE Association 


< 


A Flavor you Can’t Forget 
Aecept No Substitute 
Order by Case for Family Use 


ORANGE CRUSH BOTTLING CO. 


PHONE 191 W. CHESTNUT ST. 





De A ARAAAAAAARAARAAAAAASAABAAAAABAAREAASAARAAADADAA SAAS EAASAAREAAAA ARAMA SAADAA SSAA AAA AAA 


W. O. MITCHAM 


HEATING ENGINEER AND CONTRACTOR 





218 W. WALNUT ST. 


PHONE 607 


Household Weights and Measures 


“With weights and measures just and true, 


Oven of even heat; 


Well buttered tins, and quiet nerves, 
Success will be complete.” 


(Accuracy of measurement is necessary for best results in food preparation) ’ 

All measurements should be level—a tablespoonful of liquid means as much as the spoon will hold; 
measure dry materials, such as flour, ete., lightly and not packed hard in to the measure; dip the spoon 
or other measure into the dry material, fill it, lift it and level it off with a knife. A gill, or a pint, 
being a measure, not a weight, is always the same for dry or liquid. 


GO. drops. see ae ee ee ee 1 teaspoonful 
3 teaspoonfuls dry material or 4 of 

HOUIG Sse ee eee 1 tablespoonful 
1 tablespoonful (or 4 teaspoonfuls) 

liquid Waewee ee eee Ser % ounce 
4 tablespoonfuls_1 wineglass, % gill or % cupful 
16 tablespoonfuls liquid_____ 1 cupful, or % pint 
12 tablespoonfuls dry material_________ 1 cupful 


2 wineglasses, or 8 tablespoonfuls 
1 gill; 4% cupful; or 4 ozs. 
2 gills (% pint), or 8 ounces 
1 cupful; or 16 tablespoonfuls 


Segilis «(2 pints) semen eee ee = ee 1 quart 
2%cupiuls Geers see ne ee ie ee 1 pint 
16 ounces (2225 ee 1 pound, or 1 pint liquid 
S2pliquid ounces eee => eee ee es 1 quart 
1 tablespoonful ‘sait_.___2 2222 ee 1 ounce 
2 tablespoonfuls butter (or size of an egg) 

oto ca eee ae ee ee 1 ounce 
2 cupfuls butter or lard (packed)_____- 1 pound 
es.eupfuls, milkgeo sss. See eee es 1 pound 
2 tablespoonfuls granulated sugar______ 1 ounce 
2 cupfuls granulated sugar ___.________ 1 pound 
2 2-3 cupfuls brown sugar. _____________ 1 pound 
2% cupfuls powdered sugar____________ 1 pound 


3% cupfuls confectionery sugar__------ 1 pound 
4 tablespoonfuls flour, or % cupful___-- 1 ounce 
1 cupful sifted, flour=2 = 2-5-=-====2=-—= 4 ounces 
4 cupfuls sifted flour___--_- 1 pound, or 1 quart 
1 quart unsiftedsfourses.=—-— ee eeee = 1 pound 
4% cupfuls graham flour --_---------- 1 pound 
3 7-8 cupfuls entire wheat flour___--~- 1 pound 
2 2-3 cupfuls granulated cornmeal, or oatmeal 

oo ee ee eee ee 1 pound 
43, eupfuls rolled oats22 2 ee ae 1 pound 
4% cupfuls rye meal___--------------- 1 pound 
1. 7-8 zeupfuls\vices2 eee 1 pound 
5 tablespoonfuls ground coffee___------- 1 ounce 
3 tablespoonfuls cornstarch__----------- 1 ounce 
4 tablespoonfuls pepper or mustard____1 ounce 
3 tablespoonfuls grated chocolate___-_-- 1 ounce 
1 square of choeclate:-__2 =ssss2e2=ee= 1 ounce 
2 cupfuls meat (finely chopped)-_------- 1 pound 
Jreupiuleckumbsa.- 22 see oe eee 1% pound 
1 cupful chopped nut meats___------_- % pound 
3 cupfuls raisins or currants___-------- 1 pound 
3 Jarge® bananas: —--.29— = ee eee 1 pound 
8: to 10: egys«(equal) 22 -—==-- =~ eee 1 pound 
1 lemon (average size) yields 3 tablespoonfuls 


juice. 


Milk is measured same as granulated sugar; ground coffee is equal to flour in weight. 


LIQUID MEASURE 


28, 29, 30 or 81 days, 1 calendar 
month (30 days 1 month in 


AVOIRDUPOIS WEIGHT 


4. gills. 220s eee wee 1 pint : : 2745. Praing 222 1 dram 
2° pints fess see— se eees 1 quart Pare ie {SEA 1 year 16. dramsye sone ee ae -1 ounce 
4° quarts go. . o> eee 1 gallon 366 days ___- ____-1 leap year 16ources, esses a 1 pound 
Ses eae age ate barre eee. 25 “pounds p= eae 1 quarter 
arrelsgoee. =" ogshead WN A QUaTLETS 2 eee eee 1 ewt. 
Be eR MESURE 2000; Ibsge0 seeee—= 1 short ton 
LONG MEASURE 144 square inches_1 square foot 22400 DS see ee een ee 1 long ton 
: 9 square feet__1 square yard 

Le ee Se eo z ey 3614 square yards_1 square rod DRY MEASURE 
5M 45 yar 40 square rods _____.- 1 rood 2. pints’ eee 1 quart 
40 tak se eee 1 ore a=L 000s fo >see eee 1 acre 8 quarts, <-. eos 1 peck 
8 furlongs ~....1 statute mil, 040 acres ------- 1 square mile 4 pecks ------------- 1 bushel 
omiles*¢ > ee ee 1 league PAPER TABLE 36 bushels ~-----~-- 1 chaldron 
TIME MEASURE 12ethin gs ese eee 1 dozen MARINERS’ MEASURE - 
; 12 8dozen pee eee 1 gross 6 fect sesen. eee 1 fathom 
G0tseconds;2222e-2-—.— I-minute [542 gross) es e== 1 great gross 20 fathoms -____ 1 cable length 
GO minutestoee. sae 222 © 1 hour 20-things (=2= ees 1 score 7% cable lengths___--__- 1 mile 
1 day 24 sheets, 22.223 1 quire 5280 feet __-.__- 1 statute mile 
1 week 20 quires, or 480 sheets__1 ream 6025 feet --___- 1 nautical mile 














CADILLAC, LASALLE & BUICK 


, Goldsboro Garage & M. T. Co. 


OFFICE 123 


TELEPHONE 


195 


SERVICE 880 





SLOGAN OF GOLDSBORO— 


GATE TO EASTERN CAROLINA 





Soups 


CREAM OF CELERY SOUP 


cups milk 1 teaspoonful salt 

cups boiling water ¥ teaspoonful pepper 
cups Celery, cut in 3 tablespoonsfuls butter 
%2 inch pieces 2 tablespoonsfuls flour 
slice onion 

_ Wash and scrape the celery before cutting it 
in pieces. Cook with the onion in two cups boil- 
ing water until soft. Rub through a sieve. Melt 
the butter in a double boiler. Add the flour, 
stir until smooth; dilute-the milk with one cup 
of water and pour slowly into the butter and 
flour, stirring until smooth. Add the strained 
celery and seasonings. Cook ten minutes longer. 
Serve with croutons or crisp crackers. 


CROUTONS 


Cut slices of stale bread % inch thick, cut off 
the crusts and divide the slices into 4% inch 
cubes. Place them on a tin sheet and bake them 
until golden brown. Serve with stews and soups. 


OYSTER BISQUE 


e COCO Ie 


1 cup liquor from oys- 1 teaspoonful chopped 
ters parsley 

2 cups oysters 1 blade mace 

1 egg yolk, slightly 1% teaspoonful salt 
beaten 4g teaspoonful pepper 

2 tablespoonsfuls butter 2 cups Borden’s Evap- 

2 tablespoonsfuls flour orated Milk 


Heat the oysters in their own liquor until the 
edges curl. Strain, reserving the liquor. Chop 
the oysters and press through a sieve. Melt the 
butter, add the flour, and stir until smooth. Com- 
bine the oyster liquor with one and three-quar- 
ters cups of milk: Pour slowly into the butter 
and flour. Stir until it thickens. Add the oys- 
ters and seasoning and cook three minutes. Add 
the remaining milk to the egg yolk and stir into 
the mixture. 

Let cook three minutes longer and serve im- 
mediately. 

VEGETABLE SOUP 


Take 21% lbs. of soup bone, cover with hot 
water, season and cook for % hour; then add % 
cup rice, 1 stalk celery, 2 carrots, 2 onions, % 
small turnip, and 6 potatoes 4% hour before done. 
Cut vegetables in small cubes. Ten minutes be- 
fore serving add parsley. Cook from 8 to 4 hours. 


CONSOMME 

Chop 1% lbs. lean beef, 1 onion and a carrot 
together; stir in one egg, shell and all, then add 3 
quarts cold stock, put in a granite or porcelain 
kettle and let it come to a boil. Skin thorough- 
ly. Boil slowly for 15 or 20 minutes, then strain 
through a cloth, and the consomme is ready to 
serve. If due attention is given to making this 
soup it will be as clear as amber. 


| SLOGAN OF GOLDSBORO— 


GATE TO EASTERN CAROLINA 


CHICKEN GUMBO 


1 tablespoon butter 3 small tomatoes 

1 tablespoon chopped Less desirable pieces 
onion chicken 

1 quart sliced okra Flour 

2 


quarts hot water Salt and pepper 
Brown the onion in the butter; add the okra 
and fry until the okra will rope from a spoon. 
Stir constantly. Pour all into the hot water and 
boil down to a quart. Scald the tomatoes; peel 
them; cut into small pieces and add to the soup. 
Next sprinkle with salt, pepper and flour the 
wings, back, neck and other undesirable portions 
of a chicken and fry them a light brown. Lift 
from the frying pan with a fork and add to the 
soup one-half hour before serving. 


TOMATO BOUILLON 


One can of tomatoes, small, one quart of beef 
stock, one-fourth teaspoon salt. Strain tomatoes 
and add stock and season to taste. 


CREAM OF TOMATO SOUP 


1 
1 medium can tomatoes 
t% onion 


2 

1 quart milk 
% ce. flour 
1 tbsp. sugar 4 tbsp. butter 
% tsp. soda v% tsp. salt 

Cook together tomato, onion, sugar for 15 min- 
utes. Strain, then add soda. Make cream sauce 
by melting butter, then add flour. Stir until 
thoroughly mixed, add milk, one-third at a time, 
stiring to avoid lumps. Cook until the raw taste 
is gone. Just before serving and while hot com- 
bine 1 and 2 by pouring the tomato mixture into 
the cream sauce. Whipped cream or butter may 
be put on top. 


CREAM OF SPLIT PEA SOUP 


¥% lb. dried split peas 1 small onion 

Small piece salt pork Water 

or bacon 

Soak peas overnight in cold water. Cook to- 
gether slowly until peas are very soft. Then 
rub through a strainer to remove skins, onion 
and pork. Add this to two cups of thin cream 
sauce (card 1). Dried beans or leftover baked 
beans may be used in place of peas. 


CLAM CHOWDER 


Butter a deep tin basin, put in a layer of 
grated bread crumbs or cracker crumbs. Sprin- 
kle in pepper and bits of butter, then put in a 
double layer of clams, and season with pepper 
and butter, another layer of crumbs, then of 
clams, and finish with bread crumbs, or a layer 
of soaked crackers. Add a cup of milk or water, 
turn a plate over the basin, and bake % hour. To 
50 clams, % lb. of soda biscuit and 4% lb. butter 
is the right proportion. 





=213— 







WAYNE LAUNDRY AND DRY CLEANERS 


PHONE 147 AND 148 
All Kinds of Laundry and Dry Cleaning 


Meats and Fish 


AMERICAN CHOP SUEY 


1 lb. ground round 3 medium sized onions 
steak 1 tbsp. lard 
1 bunch of celery 1 box spaghetti or 
1 tbsp. butter macaroni 
2 cans of tomato soup 1 tsp. salt 
% tsp. pepper 
Chop onions and celery together, not fine but 
just medium; add meat, pepper and salt then mix 
thoroughly; put lard and butter into frying pan, 
add above mixture and fry for 20 minutes, stir- 
ring often. Have ready one package of macaroni 
or spaghetti that has been boiled in salted water 
until tender, drained, chilled in cold water and 
drained again. Add meat mixture to this then 
the tomato soup; put into baking dish and bake 
3%, of an hour in a moderate oven. 


FRIED CHICKEN 


Drain chicken, but do not wipe dry. Season 
with salt and pepper and dredge well with flour. 
Put three tablespoons lard in a frying pan and 
when hot place chicken in pan; cover and allow 
to steam for 10 minutes. Uncover, and allow 
chicken to brown, taking care to turn frequently. 
Serve on hot platter, garnish with parsley, and 
serve with cream gravy. 


CHICKEN PIE 

Cook chicken until it falls from bones and 
mince into fine pieces. Line a pan with a crust 
not very rich and put in chicken seasoned with 
salt and pepper and several crackers broken into 
small pieces. Pour broth over this and dot with 
bits of butter. Put on top crust and bake until 
very brown. Also use rabbits or pigeons. 


PRESSED CHICKEN 


Boil a chicken until tender. Remove bone and 
gristle. Boil broth until low. Season with salt 
and pepper. Pour over chicken that has been 
minced fine. Press in pan and set away to cool. 


BAKED FISH 


Make a dressing of bread crumbs, 2 tablespoon- 
fuls of chopped onion, butter size of a walnut, 1 
tablespoon of suet, pepper, salt and 1 egg beaten 
thoroughly, and a little parsley. Stuff the fish 
and sew or tie securely. Bake in pan with hot 
water, laying pieces of pork on top, seasoning 
with pepper and salt. Baste very often. 


BAKED OYSTER LOAF 


3 eggs 1% pounds of fresh 
1 quart of fresh lean pork 
oysters Salt and pepper 
1% pounds of round 
steak 


Mix all together into a loaf and bake 1 hour 
with 1 pint of water. 


COOL | 
) ie. 





Drink 
Bottled 





SWISS STEAK 


Pound a liberal quantity of flour into a round 
steak four or five inches thick, season well with 
salt and pepper. Brown well on both sides in 
hot butter. When browned well on both sides, 
add half bottle catsup, cover with water, cook 
about one hour. This is good with a little garlic 
pounded in meat. 


ROAST LAMB 


Wipe meat (leg of lamb) with damp cloth. 
Sprinkle with salt and pepper, place on a rack 
in dripping pan and dredge meat and bottom of 
pan with flour. Place in a hot oven and baste 
as soon as the flour in the pan is brown and then 
every 15 min. afterwards. Cook about 1% hr. 
If the flour in the pan burns add a small quan- 
tity of water, while the meat is cooking. Serve 
with mint sauce. 


POT ROAST 


Put % a cup of lard in pot and have it smok- 
ing hot. Put in roast and turn back and forth 
in lard for 20 minutes; then cover with boiling 
water and cook until done. If desired put onion 
on roast when cooking in the lard. 


BREADED VEAL AND PORK CHOPS 


Beat two eggs very light, dip the chop in this 
a piece at a time, so as to cover both sides with 
the egg, then roll in grated bread crumbs, salt 
and pepper, fry in half butter and lard until a 
nice brown. Veal will taste very much like 
chicken fixed this way. 


STUFFED LAMB CHOPS 


Have the chops cut about. 1% inches thick. 
Slit each chop, cutting to the bone. Make a 
stuffing by soaking 1 c. of stale bread crumbs 
until soft, drain and squeeze dry. Mince an onion, 
add salt and pepper to taste, then mix with 
bread crumbs, add % tsp. sage, 1 tsp. or more 
of melted butter and a beaten egg. Fill the 
opening in each chop and close the edges with 
strips of bacon tied together. They are to be 
baked in a moderate oven for 1 hr. or they may 
be broiled. 


CROQUETTES 


Two cups of finely chopped cooked meat, 1 cup 
of milk, 1 tablespoon of butter. 2 of chopped 
parsley, 2 of flour, seasonings to taste. Scald 
the milk, rub the butter and flour together until 
smooth; add to the scalded milk and stir until it 
thickens. Mix the parsley and other seasonings 
with meat; add to the thickened milk and mix 
thoroughly; cool, form into cone-shaped croquet- 
tes, cover with egg and bread crumbs; fry in 
smoking hot fat. 


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Ler. BRETT, Proprictor 


PLUMBING AND HEATING FIXTURES 
Awnings, Lavatories and Accessories 


Repair Work Promptly Attended To 


226 - 228 NORTH CENTER STREET TELEPHONE No. 39 


WILEY A. SMITH LESLIE BRITT 


S © L TIRE CO. 


GOODYEAR TIRES 


GOLDSBORO PHONE 26 


JOS. R. WILLIAMSON, Inc. 





GOLDSBORO, N. C. 


A. J. JENKINS 


PLUMBING AND HEATING 


203 ASH STREET, EAST PHONE 1222 








ony 15 
dpe: 


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W. O. MITCHAM 


HEATING ENGINEER AND CONTRACTOR 


218 W. WALNUT ST. 


PHONE 607 





SPANISIL OMELET 


4 eggs 2 tablespoonfuls of 
2 cupfuls of strained green pepper 
tomatoes 1 tablespoonful of cut 
% cupful of finely cut parsley 
onion 1 teaspoonful salt 


2 tablespoonfuls of 
drippings or oil 
Separate the eggs; beat the whites until dry, 

then the yolks, adding four tablespoonfuls. 


CHILI CON CARNE 


1 pint of chili or Pinto beans, soaked over- 
night. 

To the beans add 1 lb. beef, with fat, cut in 
small pieces, 1 pint tomatoes, 2 large onions, 
diced, 1 teaspoon salt, and 2 or 3 tablespoons of 
chili powder. Add plenty of water and boil one- 
half day in fireless cooker, or boil slowly on top 
of stove. 


1 tablespoonful of flour 


WELSH RAREBIT 


One-half pound of cheese, 1 egg, 5 tablespoons 
of milk; beat the eggs, add the milk and cheese, 
cut fine or grated; add small spoonful salt pinch 
of cayenne and mustard, cook until cheese is en- 
tirely melted. Serve hot on toast or crackers. 


SCALLOPED HALIBUT 


1 lb. boiled fish 1 cup milk 
2 level tablespoons 2 level tablespoons but- 

flour ter 

Grated rind and juice 1 teaspoon chopped 

of 1 lemon parsley 

Salt, pepper and red 

pepper 

Butter baking dish and place layer of fish in 
bottom. Cover with white sauce and cracker 
crumbs until dish is full. Bake in oven half an 
hour. 


* 


Meat Sauces 


MINT SAUCE 


% ¢c. mint leaves 1 ¢c. hot vinegar 
chopped fine 2 tsp. powdered sugar 
Dissolve the sugar in the vinegar and pour over 
the chopped mint leaves. Let stand 30 minutes 
to infuse. If the vinegar is very strong dilute 
with water. Serve hot. 


DRAWN BUTTER SAUCE 


% cup butter 1% cups hot water 
3 tablespoons flour Salt and pepper 

Melt half the butter. All flour and seasonings 
and pour hot water on gradually, stirring con- 
stantly. Boil 5 minutes, and add remaining but- 
ter in small pieces. 


TARTAR SAUCE 


¥ cup Mayonnaise % tablespoon chopped 
dressing olives 
% tablespoon capers % tablespoon chopped 
pickle 


Chop the capers, olives and pickle very fine. 


and add them to the dressing. Serve with fried 
fish or cold meat dishes. 


MUSHROOM SAUCE 


Cook a slice of carrot, a slice of onion, a bit 
of bay leaf and a sprig of thyme in % ec. of 
butter until browned, stirring constantly so that 
it does not burn. Then add 2 tbsp. flour and, 
when browned, add 1 c. of brown stock (or 1 e¢. 
of water in which a beef cube has been dissolved). 
Cook until thickened, add salt, pepper and a tsp. 





OFFICE 123 





SiG 





CADILLAC, LA SALLE & BUICK 


, Goldsboro Garage & M. T. Co. 


TELEPHONE 


of Worcestershire sauce; strain and add a small 
can of button mushrooms, or fresh ones if in 
season. 


YELLOW SAUCE FOR FRIED CHICKEN 


1% cups chicken broth 
2 eggs yolks 
% teaspoonful salt % cup milk 
% teaspoonful black 1 teaspoonful lemon 
pepper juice 
Melt the butter and lightly brown the flour 
in it. Add the chicken broth or water and stir 
until boiling. Beat the egg yolks, add the milk, 
and stir into the sauce. Bring to the boiling 
point. Remove from the burner, add the lemon 
juice, and serve hot with fried chicken. 


% cup butter 
% cup flour 


“BROWN SAUCE OR GRAVY 


One tablespoon butter or fat in which meat 
was cooked, 1 tablespoon flour, 1 cup beef stock 
or boiling water; salt and pepper. Brown but- 
ter in saucepan, add flour and brown; add liquid 
and stir until smooth and thick; season to taste 
and simmer five minutes. 


GIBLET DRESSING 


2 qts. stale bread 
crumbs 

4 teaspoonfuls salt 
Cook giblets of fowl until tender in pint of 

water. When done chop and add with water in 

which they are cooked into the above. 


% teaspoon pepper 
Y% cup melted butter 


SERVICE 880 








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OFFICES 701-702 PHONE 388 


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LOANS, REAL ESTATE, RENTALS AND INSURANCE 


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Providing Goldsboro 
With Everything New 
In Entertainment 
PHONE 34 
Always A Good Show 


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105 SOUTH CENTRE STREET 
PHONE 654 





PATE GROCERY 


J. BRUCE PATE, Prop. 
Dealer in 
Heavy and Fancy Groceries and Fresh Meats 
CORNER JOHN AND HALLY ST. 


PHONE 22 GOLDSBORO, N. C. 





SPENCE MOTOR COMPANY 


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AND TRUCKS 


Sales Parts and Service 


OPP. POST OFFICE TEL. 615 
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PHONE 147 AND 148 | 
Ail Kinds of Laundry and Dry Cleaning 


__ ae 


Vegetables 


LOPED POTATOES AND HAM 






Slice a generous layer of potatoes into a bak- 
ing dish, Sprinkle lightly with flour and a little 
salt and pepper. Cut cured ham into pieces for 
serving. Cover with per layer of potatoes. 
Pour in milk until se | ost covers potatoes. 
Cover and bake 1 hour in moderate oven. Re- 
move cover and brown before serving. 


SPINACH 


Spinach should be put in boiling water and do 
not cover, as it will keep its fresh green color 
better. Boil about twenty minutes. Then drain 
and chop fine. Put a piece of butter and a little 
flour into a sauce pan, brown the least bit. Then 
stir in spinach, add pepper, salt and cream. Let 
it boil slowly for five minutes, turn into dish. 
Serve with sliced hard boiled egg. 


ESCALLOPED TOMATOES 


Cover the bottom of a buttered bake dish with 
sliced, fresh or canned tomatoes. Sprinkle with 
salt and sugar, and cover with another layer of 
crumbs and dot with pieces of butter. Add an- 
other layer of tomatoes and another of the 
crumbs; cover pan and bake 20 minutes. 


DEVILED POTATOES 


Bake large potatoes, cut in halves and scoop 
out the potatoes, leaving perfect shells. Season 
potatoes with butter, cream and salt. Beat until 
very light. Fill shells and return to oven until 
brown or fluffed. 


BAKED CABBAGE 


Chop fine half small cold boiled cabbage, add 
to it a well beaten egg, 2 teaspoons of cream or 
milk and the same of melted butter, season to 
taste, mix thoroughly and bake fifteen or twenty 
minutes. 


FANCY SWEET POTATOES 


Boil and mash 38 large sweet potatoes. Season 
with 44 cup butter, % cup cream, %4 cup white 
or brown sugar, add a little cinnamon. Nuts and 
raisins may be added if desired. Put potatoes in 
baking dish and bake about % hour, then dot 
with marshmallows and brown. 


STUFFED BAKED SQUASH 


Cut a large hubbard squash into halves, and 
bake in a hot oven till the pulp is soft enough 
to remove with a spoon. Scrape it out; mix 
with a large cup of bread crumbs and plenty of 
salt and pepper, add a small cup of cream, heap 
the shell lightly, dot with butter, and brown; 
serve in the half shell. 


Drink 
Bottled 


OL; 





STUFFED PEPPERS 


2 large green peppers 1 egg 
1% lb. of chopped lamb ¥% tsp. salt 

or mutton (cooked) % tsp. pepper 
% e. of bread crumbs 

Wash peppers, cut in half lengthwise and 
clean out seeds; parboil for 15 minutes. Mix in- 
gredients thoroughly, fill peppers till rounding. 
Place in baking dish, put in hot oven and bake 
from 15 to 30 minutes, and serve. Garnish with 
egg and beets or red pimentoes. Any leftover 
meats may be mixed together and used this way. 


FRUIT FRITTERS 


Fresh peaches, apricots, or pears may be cut in 
pieces, dipped in batter, and fried same as other 
fritters. Canned fruit may be used, after drain- 
ing from their syrup. 


PLAIN FRITTERS 


1 egg powder 
%4 cup flour Pinch of salt 
% teaspoon baking Y% eup milk 
Fry in deep fat like doughnuts. Fruit may be 
dipped in batter and fried the same way. 


CAULIFLOWER AU GRATIN 
Break boiled cauliflower into small flowerets; 
place in layers in a buttered pudding dish, cover- 
ing each with cream sauce and grated cheese. 
Spread buttered bread crumbs over the top of 
the dish and bake until brown. 


ASPARAGUS 


Serape off the coarse skin, tie in bunches, mak- 
ing the tips even, and cut off the woody ends, 
leaving them of equal length. Wash, and lay 
them in boiling water, slightly salted, and cook 
slowly 20 minutes, or till tender. Take out the 
asparagus carefully, lay it on thin slices of but- 
tered toast, and remove the strings. Serve with 
melted butter, or cream sauce. 


LYONNAISE CARROTS 


Chop an onion very fine and fry in a table- 
spoon of butter, and nice drippings. Add the 
boiled carrots, cut in small dice, with pepper and 
salt. Stir, fry them golden-brown add a little 
finely chopped parsley, mix well, and serve. 


STRING BEANS 


1 pound string beans 

1 cup milk 

1 tablespoon flour 
String beans and break in small pieces, cover 

with boiling water, add one teaspoon salt and 

cook until tender; drain and add the milk and 

cream, butter and flour and stir till it thickens. 


1 tablespoon butter 
Salt, pepper 


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GATE TO EASTERN CAROLINA 








Cakes and Pies 


UPSIDE DOWN CAKE 


Put in iron skillet, one (1) can grated pine- 
apple, two (2) cups granulated sugar, two (2) 
large tablespoons butter, cook until thick. While 
this is cooking make a batter of six (6) eggs in 
bowl, add one (1) cup sugar. Beat well together. 
Add 1% cups sifted flour, one (1) teaspoon bak- 
ing powder, two (2) tablespoons hot water. Pour 
over mixture in skillet and bake in moderate 
oven. Serve with whipped cream. 


APPLE SAUCE CAKE 


1% cups apple sauce 2 cups brown sugar 

1 cup butter 38 cups flour 

1 cup seedless raisins 1 cup nut meats 

1 tablespoon soda 1 tablespoon vanilla 

1 tablespoon cinnamon 1 veterans baking pow- 
er 


Mix apple sauce, sugar and butter, dissolve 
soda in hot water. Beat well, add flavoring and 
part of flour, mix other part of flour with nuts 
and raisins. Bake about 1% hour in moderate 
oven. 

ICING: One box confectionery sugar, 1 table- 
spoon butter and enough hot milk to make it 
spread. 


GINGER BREAD WITHOUT EGGS 


cup sour milk 

cup molasses 

Salt 

teaspoon cinnamon 
teaspoons ginger 
teaspoon soda 

2% cup flour 

2% tablespoons shortening 


IMPROVED ANGEL FOOD CAKE 


Whites of 9 large or 10 small eggs 
1% cups of sifted granulated sugar 
1 cup sifted flour 
Y% teaspoonful cream tartar 

Pinch of salt 

After sifting flour five times, measure and set 
aside one cup. Eeat whites of eggs about half, 
then add cream of tartar. Beat very stiff. Stir 
in sugar, then flour lightly and flavor. Bake 
in ungreased pan about 45 minutes. Let stand in 
pan until almost cold. 


LEMON PIE 


Grated rind and juice of 1 lemon 
i cup sugar 2 tablespoons butter 
2 tablespoons flour 2 egg yolks, well beaten 
1 cup sweet milk 
Mix in order given, adding last the whites of 
eggs. Bake filling and crust together. 


BRR Be 





SLOGAN OF GOLDSBORO— 


| GATE TO EASTERN CAROLINA 


Pee ae 


ogee 


COOKIES 
4 eggs Pinch salt 
1 cup lard 4 cups brown sugar 
1 can cocoanut 6 cups flour 
1 tablespoon cream 1 tablespoon soda 
tartar 1 tablespoon vanilla 


Mix ingredients together, using your hands. 
Make into a long thin roll, put in ice box over 
night, next day slice thin and bake in moderate 
oven. One-half portion can be used. 


FRUIT CAKE 


% teaspoon soda 22 cup milk 

3 whole eggs 2 teaspoons baking 

% cup butter powder 

2 or 3 cups flour 1 cup seeded and 

1 cup currants chopped raisins 

% eup candied orange 1 cup nut meats 
peel 1 teaspoon cloves 

2 teaspoons cinnamon 2 teaspoons extract 

114% cups sugar 


JAM CAKE 


% cup butter 1 cup sugar 

38 eggs 1 teaspoon ground 

1 teaspoon cinnamon cloves 

% cup iam, strawberry % nutmeg, grated 
or raspberry . 4 tablespoons sweet 

2 teaspoons baking milk 
powder 2 cups sifted flour 
Bake in three layers. Use boiled icing be 

tween layers. 


DEVIL’S FOOD CAKE 


Put over the fire 1 cup sweet milk and 1 cup 
chocolate or cocoa. Stir until dissolved, then add 
1 cup sugar and 1 egg yolk, beaten light. Cook 
until thick, and set aside to cool, while cake mix- 
ture is being prepared. 

2% cups flour 1 cup granulated sugar 
1 teaspoon soda, dis- 1% cup sweet milk 
solved in a little % cup butter 

warm water 2 eggs 

Add chocolate mixture and bake in layers. Put 
together with either white or chocolate filling. 


SUGAR COOKIES 


cups sugar 1 cup sour milk 

cup butter or crisco 1 level teaspoon soda 
eggs 1 level teaspoon salt 
whole nutmeg, grated 

Add flour enough to roll thin. Put raisin in 
center of cookie. Bake in hot oven. Makes 8 
dozen cookies 


PUMPKIN PIE FOR ONE PIE 


One cup pumpkin, 1 cup milk, 2 eggs, % cup 
sugar, %4 cup molasses, % teaspoon cinnamon ~ 
and a pinch of salt. : s¢ = 


RCo DO 










218 W. WALNUT ST. 


BUTTERSCOTCH PIE 


1 cup brown sugar 1 egg yolk 

Butter size of an egg 1 cup sweet milk 
3 tablespoons flour 

Cook mixture in double boiler until thick. 
Flavor with vanilla. Put into a baked pie shell 
and add meringue of egg whites and sugar. 


PIE CRUST 
2 cups flour ¥% cup ice water 
Pinch salt 1 cup lard 


Chop lard into flour with knife. When chopped 
very fine add water, little at a time, using knife 
to mix. 


W. O. MITCHAM 


* HEATING ENGINEER AND CONTRACTOR 








PHONE 607 





RHUBARB CUSTARD PIE 
1 cup rhubarb, cut fine 1 egg beaten 


34 cup sugar 1 square cracker, 
1 tablespoon of butter rolled 

Stir all together and let stand while you are 
preparing the crust. 

CHOCOLATE PIE NO. 4 

One cup milk, 2 tablespoons grated chocolate. 
% cup sugar, yolks of 3 er~s. Heat the choco- 
late and milk together, add the sugar and yolks 
beaten to a cream; flavor with vanilla. Bake 
with rich under crust. Take whites to frost the 
top. f 


Puddings 


BAKED RICE-RAISIN PUDDING 


To 1% cups cooked rice (1% cup rice cooked in 
3 cups boiling water) add a custard mixture made 
as follows: White of 1 egg and yolks of 2 eggs, 
1% cup sugar, 4% teaspoon salt. Mix together and 
add 2 cups milk. Pour over rice, mix with % cup 
raisins. Bake in well-buttered dish. Set in a pan 
of hot water in a moderate oven. Bake until 
well-browned and firm. Remove from oven, 
cover with a meringue, irregularly piled, made as 
follows: Whites of 2 eggs stiffly beaten, add 4 
tablespoons sugar. Bake in moderate oven until 
delicately browned. 


MARSHMALLOW PUDDING 


1% pint whipped cream 1 teaspoon vanilla 
24 marshmallows % cup chopped nuts 
1 egg white ¥% cup powdered sugar 
15 vanilla wafers 

Add quartered marshmallows to cream. Beat 
egg white stiff, fold in sugar, nuts and vanilla 
and add to mixture. Place a heap in center of 
plate. Roll wafers to fine crumbs and place a 
circle of crumbs around mixture. Candied cherry 
may be placed on top. 


APPLE DUMPLINGS 


Make a rich, soft biscuit dough. Roll and cut 
in pieces the size of a saucer. Put three or four 
pieces of apple and 1 teaspoon sugar in each one, 
wet edges and put together so it will not leak 
out. Place in deep pan so they will not touch, 
spread over each 1 teaspoon butter, % cup sugar, 
very little flour, and a sprinkle of cinnamon. 
Pour hot water in pan, but do not quite cover. 
Bake in quick oven. Eat with cream and sugar. 


PARADISE PUDDING 


Four egg whites, 1 cup boiling pineapple juice 
and water, 14% tablespoons Knox gelatine, soaked 
in 2 tablespoons cold water. Add 14 cup sugar to 
the egg whites. Whip in the above ingredients. 
When boninnie to set, add chopped almonds and 
candied cherries. 


OFFICE 123 








CADILLAC, LASALLE & BUICK 


, Goldsboro Garage & M. T. Co. 


TELEPHONE SERVICE 880 


FRUIT PUDDING 


6 slices pineapple % cup shredded cocoa- 
6 peach halves nut 
2 bananas 18 vanilla wafers 
2 oranges 

Place slices of pineapple on plate. Place peach 
half with center down on pineapple. Dice oranges 
and bananas. Sweeten to taste and add cocoanut. 
Place this mixture in circle around pineapple. 
Mash wafers to crumbs and form outer circle of 
crumbs. Put a spoonful of whipped cream on top 
with a candied cherry in the center. 


BAKED CARAMEL CUSTARD 


4 ec. scalded milk % tsp. salt 
1 c. sugar 1 tsp. vanilla 
5 eggs 

Melt sugar (to prevent burning, use a heavy 
pan and stir constantly) until a light brown. 
Add hot milk and cook until free from lumps. 
Add to slightly beaten eggs, salt and flavoring. 
Strain into a buttered mold and set in pan of 
hot water. Bake in moderate oven until knife 
will come out clean. 


JUNKET 


1 tbsp. cold water 
1 tsp. vanilla 


3 c. milk 
% c. sugar 
1 junket tablet 
Crush and dissolve the junket tablet (purchase 
at drug or grocery store) in cold water. Heat 
the milk and sugar until it is just lukewarm 
(overheating of milk spoils junket). Add the 
vanilla and junket tablet. Pour immediately into 
serving dishes or cups and let stand in a warm 
room until firm. Then chill. Season with nut- 
meg or a little cinnamon just before serving. 


PINEAPPLE WHIP 


1 cup cooked rice, cold % cup sugar 
2 pint whipped cream 1 small can shredded 
pineapple 


Mix together and serve. 





—24a= 


x 


ran 4 


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M. L. KEEN & BRO. 


CONTRACTORS AND ENGINEERS 
Oil and Coal Burning Refrigeration 
Heating Systems Plumbing 
OFFICE PHONE 80 RESIDENCE PHONE 783-J 
103 MULBERRY STREET, EAST 





For good Meats eall 
549 OR 550 


SANITARY MARKET 


THOMPSON-WOOTEN OIL CO. 


Distributors 
“TWOCO GASOLINE and MOTOR OILS” 
GOLDSBORO, N. C. 


COMPLIMENTS OF 


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T. B. DAMERON 


Manager 
JEFFERSON STANDARD LIFE INSURANCE CO. 
Member 1929 Julian Price Club 
BOX 570 GREENSBORO, NORTH CAROLINA 








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138 EAST CENTRE STREET, NORTH 
GOLDSBORO, N. C. 





Its BARNBY BREAD 
that You really need 


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Special Representative—MRS. C. H. McLEAN 


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| WAYNE LAUNDRY AND DRY CLEANERS 


PHONE 147 AND 148 
All Kinds of Laundry and Dry Cleaning 


tates 





Frozen Salads and Desserts 


FROZEN CONSOMME 


For six people prepare a quart of consomme 
or use three cupfuls of canned consomme to 
which a cupful of the juice of canned tomatoes 
has been added together with salt and pepper 
and a hint of onion juice to taste. Bring soup 
to boiling point and add % tablespoon of gela- 
tine which has been allowed to stand in cold 
water to cover for five minutes when thoroughly 
cold pour into tray and freeze. Time required, 
2 to 8 hours. 


GOLDEN PARFAIT 


1 cupful sugar 
1% cupfuls water 
6 egg yolks 
2 teaspoonfuls gelatine 
1 teaspoonful vanilla 
1 pint heavy cream 

Soften the gelatine in cold water to cover. In 
the meantime, boil the sugar and water together 
five minutes and pour slowly over the beaten 
egg yolks; cook over boiling water, stirring con- 
stantly, until the mixture coats the spoon. Add 
the gelatine, chill, and when beginning to con- 
geal, fold into the vanilla and the cream, whipped 
stiff; transfer to a tray of refrigerator and 
freeze. Time required 5 to 6 hours. 


COFFEE PARFAIT 


Follow the recipe for Golden Parfait, substitut- 
ing clear, freshly made coffee for the water. 


MAPLE PARFAIT 


Follow the recipe for Golden Parfait, omitting 
the gelatine, substituting maple syrup for the 
water and omitting the sugar. 


FROZEN CHEESE SALAD 


1% cupfuls of cream cheese, mashed 
% cupful chopped pecan nutmeats 
2 minced green peppers 
% cupful mayonnaise 
% cupful cream whipped 
2  tablespoonfuls olive oil 
% tablespoonfuls lemon juice 


CHILLED PINEAPPLE SALAD 


Allow a slice of canned pineapple for each per- 
son to be served, baste this with French dress- 
ing made with lemon juice. Fill center of each 
pineapple sliced with a ball the size of a marble 
made of cream cheese. Well seasoned and rolled 
in chopped nut meats, either walnuts or pecans, 
marachino cherries or mint. Place in tray of 
refrigerator and chill. Serve with a garnish of 
lettuce and mayonnaise to which 1% the bulk of 
whipped cream has been added. Time required 
1 to 1% hours. 


y 
'OCLM | 
; oe TARO! Maly 





Drink 
Bottled 





BANANA WHIP 


3 large bananas 2 tablespoonfuls lemon 
% cupful powdered juice 

sugar Whites of 2 eggs 
1 cupful heavy cream’ 1 cupful nut meats 

Put the bananas through a potato ricer or a 
puree sieve. Add to the banana pulp the lemon 
juice and the powdered sugar. Put into the food 
compartment of the refrigerator and let stand 
for 30 minutes. Remove from the refrigerator, 
add the egg whites beaten stiff and fold in the 
cream beaten stiff. Add 1 cupful of chopped nut 
meats and put into the tray of the refrigerator 
and freeze without stirring. Time required 2% 
to 8 hours. Will make 6-8 servings. 


PEACH CREAM SHERBET 


2  cupfuls fresh or canned peaches 
1 tablespoonful gelatine 
1% cupfuls sugar 
1  cupful boiling water 
1 teaspoonful almond extract 
2  tablespoonfuls lemon juice 
1 cupful heavy cream 

Let the gelatine stand in cold water to cover 
for 5 minutes, then add to the boiling water, 
pour onto the sugar, chill and when beginning 
to congeal, add the peaches (which should be 
mashed or pressed through a sieve), fruit juice, 
extract and cream. 


VELVET MOUSSE 


1% cupfuls crushed fruit, fresh or canned 
peaches, apricots, or berries 
cupful thin cream 
cupful whipping cream 
% cupful sugar 
tablespoonfuls lemon juice 
Whites of two eggs, stiffly beaten. 
teaspoonful gelatine 
Method: Soak for five minutes one teaspoonful 
of gelatine in three tablespoonfuls of cold water 
and then dissolve over a kettle of hot water. 
Whip cream until stiff, fold into the fruit mix- 
ture just before folding in the beaten egg whites. 
Time required, 4 to 5 hours. 


TUTTI-FRUTTI DELIGHT 


2 medium sized bananas 
1 can fruit salad 1 pint whipping cream 
White of 3 eggs 22 cupful sugar 
Method: Cut fruit in small pieces. Pour syrup 
from can over it; slice bananas and add to fruit, 
whip cream, add sugar and vanilla; beat egg 
whites stiff; fold eggs into whipped cream and 
combine this mixture carefully with the fruit and 
syrup. Pour into refrigerator tray and freeze. 
Time required, 5 to 6 hours. 


eB po ee 


Visit Our 


Plant Every Bottle Sterilized! 


Barnes-Harrell-Rawlings Co. 


—e. 


SLOGAN OF GOLDSBORO— 





GATE TO EASTERN CAROLINA 





Selected Menus 


NO. 1 
Breakfast: Cantaloupe 
Cooked Cereal Bacon 
Hot Rolls Coffee Butter 
Luncheon: —_ Cold Sliced Ham Beet Salad 
Bread Butter 
Cup Cakes Apple Sauce Iced Tea 
Dinner: Fried Chicken 


New Boiled Potatoes 
Whole Wheat Bread 
Tomato and Cucumber Salad 
French Dressing Ice Cream with Pineapple 


Corn on the Cob 
Butter 


Cake Coffee 
NO. 2 
Breakfast: Stewed Figs 
Poached Eggs on Toast 
Coffee 
Luncheon: Corn Fritters 
Head Lettuce Salad 
Bread Butter 
Tea 
Dinner: Clam Chowder 


Creamed Chicken on Toast 
Sliced Tomatoes Salad Dressing 
Fresh Rolls Rhubarb Pie Coffee 


NO. 3 


Fresh Raw Egg in Orange Juice 
Bacon and Eggs 


Breakfast: 


Hot Biscuits Butter 
Coffee 
Luncheon: Baked Beans Chile Sauce 
Whole Wheat Bread Butter 


Strawberries and Cream Tea 


Cream of Tomato Soup 
Bread Stuffing 
Sliced Tomatoes 


Dinner: 
Stuffed Veal Breast 
Brown Potatoes 


French Dressing Rolls 
Pineapple Preserves 
Coffee 
NO. 4 
Breakfast: Blackberries and Cream 
Corn Flakes and Cream Muffins 
Coffee 
Luncheon: Meat Pie Vegetable Salad 
Rolls Butter 
Raspberries and Cream 
Iced Tea 
Dinner: Cream of Potato Soup 
Roast Veal Brown Gravy 
Baked Potatoes Corn on Cob Radishes 
Ice Cream Coffee 


SLOGAN OF GOLDSBORO— 


NO. 5 
Breakfast: Stewed Prunes Griddle Cakes 
Muffins Coffee 
Luncheon: Salmon Croquetts 


Rolls and Butter 
Strawberry Shortcake Milk 
Dinner: Vegetable Soup 

Breaded Lamb Chops Baked Potatoes 
Creamed Carrots 
Sliced Tomatoes Salad Dressing 
Steamed Date Pudding 
Lemon Sauce Coffee 


NO. 6 


Baked Apples 
Wheat Cakes and Sausages 
Rolls and Butter 


Luncheon: 


Breakfast: 


Coffee 


Baked Oyster Pie 
Fresh Vegetable Salad 
French Dressing Rolls and Butter 
Sherbet Cookies Tea 


Dinner: Vegetable Soup 
Roast Loin of Pork Apple Sauce 
Baked Sweet Potatoes 
Stewed Carrots Combination Salad 


Butter Bread 
Custard Cream Pudding 
Coffee 
NO. 7 
Breakfast: Sliced Pineapple 
Cooked Cereal 
Toast Coffee 
Luncheon: Sliced Pineapple 


Tomato Salad 


Baking Powder Biscuits Cocoa 


Dinner: Braised Beef 
Mashed Potatoes Vegetable Salad 
Fresh Rolls 


Tapioca Pudding Cake 
NO. 8 
Breakfast: Strawberries and Cream 
Cooked Cereal Bacon on Toast 
Hot Rolls Coffee 
Luncheon: Chicken Salad Sweet Pickles 
Whole Wheat Bread Butter 
Cocoa 
Dinner: Beef Bouillon Roast Beef 


String Beans 
Combination Salad 
Butter 
Frozen Fruit Cream 
Coffee 


Brown Gravy 
Mashed Potatoes 
Bread 


Cookies 


GATE TO EASTERN CAROLINA 





=-27 - 


ee 


W. O. MITCHAM 


HEATING ENGINEER AND CONTRACTOR 


218 W. WALNUT ST. 


PHONE 607 





Beverages 


COFFEE 


One cup ground coffee, put in drip pot, pour 
four or five cups hot water over coffee and let 
stand about five minutes. A percolator can be 
used instead of a drip pot. 


MALTED MILK (Cold) 


1 tablespoon malted 1 tablespoon hot water 
milk % cup cold water 
Dissolve malted milk in hot water, add cold 

water. Stir until well mixed or place in a soda 

water shaker and shake until dissolved. A table- 
spoon of hot coffee, cocoa, or flavoring of any 
kind desired may be used. 


GRAPE JUICE 


Place washed and picked over grapes in kettle. 
Heat slowly and mash while heating. When 
boiling point is reached, strain through a cloth. 
Measure and place on stove. When hot add % 
cup sugar to each quart. Let boil a few seconds 
and seal. Add water when ready to serve: 


FRUIT PUNCH 


2 dozen oranges 1 small can pineapple 
4 tablespoons sugar for 4% dozen lemons 

each lemon used 1% dozen bananas: 

Peel fruit and rub through colander, then 
strain through a cloth. Add 3 quarts water. 
Pour over piece of ice. Will serve about 30 
people. 


COCOA 


2 teaspoons cocoa 1 teaspoon sugar 
2 teaspoons hot water 1 cup milk 

Mix cocoa and sugar; add hot water and stir 
until dissolved. Add milk and bring to a boil. 
Beat with a Dover egg beater until it foams, or 
place a spoonful of whipped cream on top of cup 
before serving. Serve hot. 


ORANGEADE 


1 cup sugar 2 oranges 

Juice of two lemons and 1 pint water 

Make a syrup as for lemonade. Cool. Add 
fruit juice and dilute with ice water to suit taste. 


TEA 


To make tea to perfection, boiling water must 
be poured on the leaves directly it boils. Water 
which has been boiling more than five minutes, 
or which has previously boiled, should on no ac- 
count be used. If the water does not boil, or if it 
be allowed to overboil, the leaves of the tea 
will be only half-opened and the tea itself will 
be quite spoiled. The water should be allowed 
to remain on the leaves from ten to fifteen min- 


utes. 
COFFEE 


For five persons use one-half cupful, or a trifle 
more, of ground coffee; stir into it one-half of 
the white of an egg and a little cold water. Now 
pour all into the percolator and pour on five cups 
of water; let slowly come to a boil, then set it 
back on range to settle a few minutes. - 


Candy 


PATIENCE CANDY 


2 cups granulated sugar1 cup milk 
2 tablespoons white syrup 

Put in a very large kettle to boil. At the 
time you put above mixture to boil, put in an 
iron skillet, 1 cup sugar, cooking until light 
brown, then add to first mixture, stirring all the 
time. Cook until it forms hard ball in water 
add pecans, put in a wet cloth and make a roll 
and slice. 


FUDGE 


2 cups brown sugar 2 cups granulated sugar 
2 cups milk 4 tablespoons cocoa 

Cook until it forms a soft ball in water, add- 
ing a tablespoon vanilla and one tablespoon but- 
ter. Beat well. Pour in shallow pan. 


FONDANT 


1 pt. sugar % pt. water 

Cook until it will make a soft ball, then add 
flavoring. Set in pan of cold water until blood 
heat stage is reached, then beat. 




















OFFICE 123 





CADILLAC, LASALLE & BUICK 


, Goldsboro Garage 6 M. T. Co. 


TELEPHONE 


MARSHMALLOW FUDGE 


1 cup sugar 1 cup powdered sugar 
20 small marshmallows 2 teaspoons butter 
1 can Condensed milk 2 squares chocolate or 
Flavoring 2 tablespoons cocoa 
Mix sugar, marshmallows, milk and chocolate 
over slow fire until sugar is entirely dissolved. 
Then cook over hot fire until it forms a soft ball. 
Add butter, nuts and flavoring and beat. 


BLACK WALNUT CANDY 


3 cups sugar 1 cup nut meat 

Lump of butter 1 teaspoon soda 
1 cup sweet milk Flavor 

Boil sugar, milk, soda and butter until soft 
ball will form in cold water, then add nut meats 
and beat until creamy. Pour into buttered pans 
and cool. Any nut meats may be used, cocoa- 
nut is also good. Boil in deep pan as it boils over 
easily. 


SERVICE 880 


MOTOR CARS 





—28— 








A PURE FOOD DRINK 
-Hot or Cold It’s Good 


A Delightful 
Energy Giving 


Approved by 
The Modern Priscilla 
The Delineator 
Schools, Hospitals 


Beverage 
Sterilized and 


Doctors Pasteurized 


Flavor 





THE MAVIS BOTTLING CO. 
OF GOLDSBORO, Inc. 


GOLDSBORO, N. C. 





DEWEY BROS. 


ENGINEERS 
FOUNDERS MACHINISTS 
STEEL FABRICATORS 


ERECTORS 


Ornamental Iron, Steel Sash 
Tanks, Stacks, Sheet and Plate Work 
Reinforcing Steel, Bars, Shapes, Plates 

Grey Iron and Brass Castings 


GOLDSBORO, N. C. 


Be) 


WAYNE LAUNDRY AND DRY CLEANERS 


PHONE 147 AND 148 
All Kinds of Laundry and Dry Cleaning 


Household Hints 


To give Soup a Rich Creamy Taste, put in for 
each quart of soup a piece of cheese, about the 
size of a walnut, just before serving. Adding a 
little celery salt to potato soup gives it a delicious 
flavor. Grated cheese is fine for onion soup. 


To improve flavor of tea, thoroughly dry the 
peel from an orange or a lemon and place it in 
tea caddy. If you put in a little sugar before 
making the tea, the table cloth will not stain 
should any tea spill on it. 


Instead of Greasing the Pancake Griddle, rub 
it when hot with a cut raw potato and there will 
be no sticking or unpleasant odor. 


To Keep an Omelet from Collapsing, add a 
pinch of corn starch and one of powdered sugar 
to the yolk of the egg before it is beaten. 


To Get More Cream from Milk, heat milk until 
lukewarm and then suddenly chill it, bringing 
more cream to the surface. 


A Delicious Whipped Cream Substitute is eas- 
ily made by adding a sliced banana to the whites 
of one egg and beating until stiff. The banana 
will completely dissolve. 


To Keep Hot Fat from Spattering, sprinkle a 
little flour, or salt in it before frying with it. 


Lump Gravy Can be Avoided by adding a little 
salt to the flour before adding the water. 


If Vegetables or Other Foods Become Scorched, 
remove the cover at once and set the kettle in a 
pan of cold water. In 15 to 30 minutes, the sug- 
gestion of scorch will be gone, or nearly so. If 
burned, cut away the burned part, reheat and 
season. 


Baked Beets, prepared the same as baked po- 
tatoes, are delicious and better than bciled ones. 
They are sweeter and have a better flavor. 


If You Do Not Cover Spinach when cooking, 
the color will be retained. A pinch of soda added 
also helps keep the fresh taste and color. 


When Preparing Fresh Peas you can avoid 
shelling them by simply wasing the peas care- 
fully and cooking as they are. When done the 
pods rise to the surface and can easily be 
skimmed off, adding greatly to the flavor. 


To Kill Cooking Odors of Cabbage, Green or 
White Beans, Onions, Chickens, Mutton or Kraut, 
put in with the meat or vegetable a piece of 
red pepper the size of a ten-cent piece, when 
starting to cook them. A scant quarter tea- 
spoonful of soda, or a crust of stale bread, added 
to the water in which onion, yellow turnips, cab- 
bage or cauliflower are cooked also helps to dull 
the odor. 





Drink 
Bottled 








Fruit Cooking Helps—When cooking dried 
fruits, such as prunes, apricots, figs, etc., add a 
teaspoonful of cornstarch to each half pound of 
fruit. This makes a good syrup and improves 
the flavor. In cooking very sour fruits much 
less sugar is required it a little salt is added 
and the flavor will also be improved. 


Before adding the sugar, stir in a quarter of 
a teaspoon of soda to each quart of acid fruit 
when stewing and much less sugar will be re- 
quired. 


Dried fruit is far better if stewed in the oven 
and can be cooked while baking or roasting other 
food. Wash fruit, pour boiling water on and let 
stand in covered dish until oven is ready; then 
add sugar, cover tightly and let heat of the 
oven cook them. Prunes, especially are delicious 
cooked this way. Prunes get a new flavor if a 
few whole cloves are put into the pan while 
cooking; or if a slice or two of lemon is added 
when they. are almost done. 


For Salad Dressing, the vinegar from preserved 
pickles is better than ordinary vinegar; it gives 
a delicious flavor. Try lemon juice instead of 
vinegar in the salad dressing—you will find it 
excellent. 


To Cool a Dish of Pudding or Any Hot Food 
quickly, set it in a pan of cold water which has 
been well salted. 


When a Pie Has Run Out in the oven, salt 
sprinkled over the juice will prevent it from fill- 
ing the oven with smoke and odor. 


To Keep Cheese from drying or mold, wrap it 
in greased paper, or muslin or cheesecloth damp- 
ened with vinegar; keep in covered dish in a 
cool, dry place. To keep a large piece of cheese 
for any length of time, pour melted paraffin 
over the cut surface; repeat covering as cheese is 
used. A lump of sugar placed on cheese in the 
cheese dish will prevent mildew and keep it 
fresh. To cut rich cheese without crumbling, 
first dip the knife in boiling water. . 


When Putting a Dish Directly on Ice, place a 
fruit jar rubber under it; it will stick to both ice 
and dish and prevent sliding off. 


A Little Milk Poured in the Water in which 
you wash your silver will help to keep it bright 
and a raw potato dipped in baking soda will re- 
move tarnish. 


Fish and Onion Odors can be removed from 
cutlery and dishes by adding a little ammonia 
or vinegar to the warm dish water. A little but- 
ter rubbed on the forks will also remove any 
odor. 





Visit Our 


Plant Every Bottle Sterilized! 


Barnes-Harrell-Rawlings Co. 


r 











SHOGAN OF GOLDSBORO’ a = 


GATE TO EASTERN CAROLINA 


DOVES The wWOSTAGE RATES 


EFFECTIVE JULY 1, 1928 


FIRST CLASS 


Letters and Written and Sealed Matter______________________ 2 cents for each ounce 
GoverimentehostalmCardse 0) 2 ee 1 cent each 
Per arom rang wore lost, Cards..s2- 22-220 oe oe 1 cent each 


; SECOND CLASS 
§ Newspapers, Magazines, and other Periodicals containing notice of second-class 
entry. 
» 1 cent for each 2 ounces or fraction thereof, regardless of weight or distance. 


THIRD CLASS 
(Limit 8 ounces) 

Circulars and other Miscellaneous Printed Matter, also Merchandise, 1%4 cents 
for each 2 ounces. 

Books (including Catalogs) of 24 pages or more, Seeds, Cuttings, Bulbs, Roots, 
Scions, and Plants, 1 cent for each 2 ounces. 

Under special permit, identical pieces of third-class matter, when presented 
in bulk lots of not less than 20 pounds or 200 pieces, may be mailed at pound rates, 
namely, 8 cents for each pound or fraction thereof in the case of books or.catalogs 
having 24 pages or more, seeds, plants, etc., and 12 cents a pound or fraction thereof 
in case of circulars, miscellaneous printed matter and other third-class matter, with 
a minimum charge of 1 cent’a piece in either case. Application for permit should 


be made to postmaster. 
FOURTH CLASS 
(Over 8 ounces) 
Merchandise, Books, Printed Matter, and all other mailable matter not in first 
or second class. 


Zones First pound Additional pounds 
Local 7 cents le each 2 pounds 
1 and 2 7 cents le each pound 
3 8 cents 2c each pound 

4 8 cents 4e each pound 

5 9 cents 6c each pound 
6” 10 cents : 8c each pound 

a 12 cents 10c each pound 

8 13 cents 12c each pound 


On parcels collected on rural routes the rates are 2 cents less than shown in 
the foregoing table when for delivery anywhere within the first three zones, and 
1 cent less for delivery in any other zone. 

SPECIAL HANDLING—Parcels of fourth-class matter indorsed “Special Hand- 
ling” will be given the expeditious handling and transportation accorded first-class 
mail (but not special delivery) upon payment, in addition to the regular postage, of the 
following charge: Up to 2 pounds, 10¢; over 2 and up to 10 pounds, 15¢; over 10 
pounds 20¢. 


Over 2 
SPECIAL DELIVERY: Up to and up Over 
2 Ibs. to 10 lbs. 10 Ibs. 
irst-Class IAL gee ee oe same ile 20c 25¢ 
Second, third, and fourth class mail___15c 25¢ 35C 


Payment of these special delivery fees on second, third, or fourth class mail 
entitles it to the same expeditious handling and transportation as is accorded first- 
class matter and also special delivery at the office of address. 

For information as to Registry, Insurance, and C. O. D. Fees, apply at Post 


Office Window. 


SLOGAN OF GOLDSBORO— 


GATE TO EASTERN CAROLINA 
| . 


( 





owe 


. O:; MITCHAM 
HEATING ENGINEER AND CONTRACTOR 
218 W. WALNUT ST. 










PHONE 607 





Banking and Bank Papers 


HOW TO OPEN Call at the bank and introduce yourself. The bank will arrange to secure your sig- 
AN ACCOUNT nature for future reference, issue a pass book, and give you credit for your deposits 

therein, such entries being your receipts for all sums deposited. Use the pass book 
for no other purpose. 


TO MAKE OUT Deposit slips will be furnished you and you will note how to list separately all 
DEPOSIT SLIPS your deposits. Hand your pass book, deposits and deposit slip to the Teller, 
who will give you credit in your book. 


TO DRAW A check is an order for the bank to pay a certain sum to the person whose name you 
CHECKS have written upon the face of the check, and this sum is charged against the amount 

standing to your credit. Checks can be made payable to bearer, but this is not as satisfac- 
tory as to some certain person, because if lost, unless the Teller is suspicious, the amount of the 
check will be paid to any one upon an endorsement. Always write a check with pen and ink? Write the 
amount in figures and words as plainly as possible, and as far to the left as possible, so that no one 
can easily raise the amount of the check. 


CERTIFIED A bank will certify your check is good, provided the balance in your account is suffi- 
CHECKS _cient to cover its amount. Certified checks are generally accepted as cash in all trans- 

actions, although in some states there are differences as to their payment. Never 
ask to have a check drawn to “bearer” certified. Never destroy a certified check, but if not used re- 
deposit it to your account. 


ENDORSEMENTS To endorse a check the name of the payee should be written on the back thereof. 
All checks are endorsed by the depositor, whether payable to his order or not. 
A check when endorsed to a certain person should read: 
PAY TO THE ORDER OF JOHN DOE 
(Signature of Endorser) 
This check is then payable when endorsed by John Doe to his order. 


LETTERS OF A letter of credit is a great convenience to travelers who wish to draw money at any 
CREDIT point where there is a Banker. Sometimes a full description of the personal appear- 
ance of the bearer is given, as well as his signature, to insure identification. 


COLLECTIONS The collection department of a bank is of great value to its depositors. Notes, 

drafts and all negotiable paper will be accepted for collection and the bank notifies its 
customers promptly of the payment or refusal of all collection. Notes intended for collection should 
be left at the bank several days before maturity. 


LOANS Banks are always ready to loan money on proper security and usually give preference to the 

application of a regular customer. The laws governing banking set forth what kind of se- 
curity a bank can take, so that some banking institutions are compelled to decline what others would 
readily accept. 


INTEREST Interest is the premium paid for the use of money or the accumulation of an unpaid debt. 
Interest should always be paid when due, or else it may also bear interest. This is call- 
ed compound interest. 


PROTEST If you issue a note, draft or bill of exchange and have no funds to your credit in the 

bank, each is subject to protest, which is a document drawn up by a notary publi:. The doc- 
ument is attached to the dishonored paper and each endorser notified that payment has been refused. 
The holder must give notice to all whom he holds liable—notice to any one endorser binds him—and 
if there are other endorsers which he wishes to hold liable he must notify them. When leaving paper 
for collection you should instruct the bank whether or not to protest for non-payment. 


DRAFTS AND Accounts are frequently collected by either “AT SIGHT” or “TIME DRAFTS.” When 
ACCEPTANCE a time draft is presented to a drawee, and if he acknowledges the obligation he 
writes across the paper “ACCEPTED” giving date and signing name. 


CADILLAC, LASALLE & BUICK 


, Goldsboro Garage & M. T. Co. 


OFFICE 1283 TELEPHONE SERVICE 880 



































—_3Z—— 










% 


SLOGAN OF GOLDSBORO— °~ 


GATE TO EASTERN CAROLINA 





OVERDRAFTS The law on this point forbids officers of banks authorizing the payment of money on 

checks when the funds to the credit of the drawer are insufficient to meet the same. 
It further states that the drawee of the check is a party to the wrong act, and the bank can recover 
the amount. Never under any circumstances overdraw your account. 


FORGERY The bank is supposed to know the handwriting of its customers, but would not be liable 
for the amount it pays upon a forged check if such payment is properly attributable to 
the negligence or other fault of the depositor. This rule simply applies to the signature, the face of the 
paper may be in different handwriting ar1 is not a matter of suspicion. 
A fraudulent alteration in the body of a check after it is once signed constitutes a forgery as much as 
the simulation of the signature itself, and the check becomes useless even in the hands of an innocent 
holder. If payment is made by the bank the bank must stand the loss unless it can be shown that the 
negligence of the drawer laid the foundation of the fraud. 


LOST PAPER IE a check is lost stop payment at once by notifying the bank in writing of the fact, 
especially if the check is payable to bearer. If such a check is presented the bank 
ean not be held liable for the payment unless notice has been given. 





ALWAYS KEEP A BANK ACCOUNT. PAY ALL BILLS BY CHECK. 
THE PAID CHECK IS A LEGAL RECEIPT. 


NEVER NEGLECT THESE SIMPLE RULES. 





Division of Expense for Various Incomes 


It is true that economists are not always agreed as to the relative proportion of income that should 
be devoted to the general items as set out in the table below. They will vary in relation to the size of 
the family; if there are children in the family of school age the advancement item should run high. If 
not, then your investments should benefit. A fair average for savings might be 12%, but under no 
circumstances should you allow it to fll below 10%. 

To begin your book, first determine how much you think you should save, subtract this amount 
from your total income. Plan upon the balance, apportioning your sums for the different items to the 
best of your experience and ability. Then adhere as closely as possible to the line. 


A fair average basis for computation taking the opinion of skilled men, is as follows: 









































onthly Operating Wearing 
Allowance Expense _| Food _| Apparel |Advancement| Health | Investment | Amusement 
$150.00 _-_|83% $49.50/32% $48.00/10% $15.00/4% $$ 6.00|4% $-6.00/12% $18.00] 5% $ 7.50 
55200008 (22 |81 62.00/27 54.00/11 22.00/6 12.00/6 12.00/12 24.00/ 7-14.00 
$250.00  ___|30 75.00/27 67.50|12 30.006 15.00|5 12.50 12 30.00| 8 20.00 
$417.00 -_-|36 —_150.00/24 ——-100.00|10" 41.006 25.00/5 21.00]12 50.00 7 29.00 






Your Income] 
ea ae (ie Ae OS ae Sd ee 

OPERATING EXPENSE: Includes rent, taxes, insurance on life, accident, health, house, furniture, 
auto, burglar, cyclone, etc., lodge and union dues, transportation, express, stationery, postage, tele- 
phone, newspapers, electricity, gas, fuel, ice, water, laundry, garbage removal, re-upholstering furniture, 
upkeep of kitchen and house, wages paid to help in house and garden. 

FOOD: Includes all foods and meals taken out. 

WEARING APPAREL: Includes all clothing, making, expense, dyeing, cleaning, repairing, press- 
ing. 

ADVANCEMENT: Includes education, school books, magazines, church donations, charity, books. 

HEALTH: Physician, hospital, drugs, dentist, optometrist, chiropractor, chiropodist; 6% is the 
allowance for a reasonably healthy family, although a serious sickness may wipe out this amount. 
Whenever possible, endeavor to build up a surplus for this fund. 


SLOGAN OF GOLDSBORO— | | 


GATE TO EASTERN CAROLINA 









—33— 








PHONE 147 AND 148 


All Kinds of Laundry and Dry Cleaning 


WAYNE LAUNDRY AND DRY CLEANERS 















Income 


MONTHLY ITEMS 


Rent 


Laundry 


Daily 
Papers 
House- 

hold 

Supplies 
Renovat- 
ing 


FARM IID 


Butter 
Eggs 
Milk 


Groceries 


Meats 
Fish 


Bakery 
Poultry 





Water 


Ice 








Electricity 


Illuminating Gas 





ae 





Telephone 


Garbage 








FUEL--Coal 


& . 
Wood 





Gas 


Electric 








Life Insurance 





Auto Ins. 


Health Ins. 





Lodges 


Burglar Ins. 





4 


pe 


Accident Ins 


Fire Ins. 











—— 


Taxes 


Union Dues 














Hired Help -Wages 


Garage Rent 





BEER EEE EEE 



































Total 


Drink 
Bottled 








— 34 — 


Total Income for Year $ 


Visit Our 


Plant 





Every Bottle Sterilized! 


2 
a 





Barnes-Harrell-Rawlings Co. 





SLOGAN OF GOLDSBORO— 


Dowty 





GATE TO EASTERN CAROLINA 








FAMILY BUDGET—continueo 











Dresses 
Suits 
Under- 
Wear 





Shoes 


Repairs Pressing 


Rubbers 





Clean- 
in 
Dyeing— 


Repair- 
ing 


Books | Dona- 
tions 

Maga- 

zines pnureh 


harity 


Educa- 
tion 


Clubs 


Physi- 
cian 


| Nurse 


Drugs 


Beauty 


arber 
Toilet 

Chirop- 
odist 


Bick | Theatre 


Social or 

Athletic 
unc- 
tions 


Auto 
Expense 







































































ToePexpense for Year $ 

























































































Balance $ 





S 





LOGAN OF GOLDSBORO— 


met [a 


€ 

















ee ee es 


Buyer's 


AUTOMOBILES & ACCESSORIES 
Collier Pate Motor | 


Companyas se eee Outside Back Cover 
Goldsboro Garage & M. T. Company—_____ Liner 
Handley, A. H. Motor 
Compania eee Outside Front Cover 
Spence Motor Company____-______--_----- 170 
Williamisonse JOS eee ee ees 15 
BAKERIES 

Goldsboro Baking Company ___-----_--_-- 25 
BANKS 

National Bank of Goldsboro _____________~- 3 


Wayne National Bank, The Inside Front Cover 
BEAUTY SHOPS 


Goldsboro Beauty Shoppe, The ___-______-- 40 
BEVERAGES 

Barnes-Harrell-Rawling Company_______ Liner 

Mavis Bottling Company of Goldsboro____~- 29 

Orange Crush Bottling Company______-_- ai 
BUILDING SUPPLIES 

Borden Brick & Tile Company __________-- 9 

Rose, W. P. Builders Supply Company ____- a 
CLEANERS & DYERS 

Kirkland? DrysG@leanecrsaeee ee ee 2 

Wayne Laundry & Dry Cleaners________ Liner 
CLOTHING & DEPARTMENT STORES 

CinderellagShopy =. 22" =e eee ee 17 
CONTRACTORS & BUILDERS 

Déweyt Brosmee. 2.5.2 © oo See ee ee ee 29 

Keen <M seliae ccs Bro tee ee ee ee ee 25 

Mitcham saWies O92 eee eee ee eee Liner 


ELECTRICAL APPLIANCES 
Dillon Electric Service 
Company =e Inside Back Cover 
FLOUR FEED & FLOUR MILLS 
Farmers Feed & Exchange__Inside Back Cover 


Goldsboro Milling Company_______________ 25 
FUEL 

CORON. WV. iS. Roepe, ees es ee ee a 21 

Grpbtin, Wit kis 2s aie, Se eer ee iat 
FUNERAL DIRECTORS 

Goldsboro Undertaking Company ________-_- 1 

Seymour Undertaking Company ___________ 7A 
GARAGES 

Brows: Jack; Garave. es. eee 9 
GAS & OIL 

Thompson-Wooten Oil Company ___________ 25 


Guide 


GROCERIES & MEATS 


Goldsboro Grocery Company _____-_-_-__-- 3 

Goldsboro Market Company _____-__-_--_~-- 21 

Home Cash Groceries, Inc. _________-_---_ 25 

Pate. Grocery). = = ee ee eee eee 17 

Sanitary Market? 22326 3.2 eee 25 
HOSIERY ; 

Warren; FE.) D) 22... 20 ee eee 7A 
INSURANCE 

Anderson, William Lee ____- GEE Seek) Pee PAL 

Jefferson Standard Life Insurance Co. _____25 

Northwestern National Life Insurance Co. __25 

O' Berry, “Chonias soe ae ae eee 40 
JEWELRY 

Giddens, “Raly 22 2 ee eee 21 
LAUNDRIES 

Goldsboro Damp Wash Laundry ______-____- 40 

White Way. Laundry, --2 eee ee 11 

Wayne Laundry & Dry Cleaners _________ Liner 
MANUFACTURING 

Griffin, A. T. Manufacturing 

Companyaee= 22252 oe Outside Back Cover 

Royall & Borden Manufacturing Co. _______ 9 
MILLINERY 

Pigeon; Hat Shop .2525_ 223-52 21 
PHARMACIES 

Andrews .Druss Compatyece eee eee A 

Miller’s Goldsboro Drug Company _______~_ 11 


PLUMBING & HEATING 
Goldsboro Plumbing & Heating Company ___15 


Jenkins; Ati .t oe eee ee ee 15 
REALTORS 

Best; Council, J.2Jri ee ae eee eee 17 
SHEET METAL 

Sammeth;. Ls Ref eee eee 40 
THEATRES 

Mason: Theatre: 3.222 2.2 ee ikg 
TIRES & BATTERIES 

Secale lire: Company. sees ee 15 

Wayne: Tire, Company 22282. -- 22-3 22 7 
MISCELLANEOUS 

Band .-Box;: Thex- ==... eee 74 | 

Brock; Eltonsilis 2222233: 3 eee 1 

Morris, Joseph F, ________-- Inside Back Cover 

Goldsboro News, The ____-_ Inside Front Cover 


Additional Information 


Additional Information 


Additional Information — 





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Goldsboro Beauty 
DEORE L. R. SAMMETH 


Mrs. Pearle Wantz 
SHEET METAL SHOP 


“Home of Good Roofs” 


We Specialize in Permanent Waving 


406 WAYNE NATIONAL BANK 
TELEPHONE NO. 1107 


. 1246 
GOLDSBORO, N. C! PHONE No. 1249 


: f : : 116 W. CHESTNUT ST. 
Hair Coloring Hair Cutting 


and Tinting and Curling GOLDSBORO, N. C. 
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CALENDAR 1929 



































[S|M|T|W|T|F|S IS|M|T/W|T|F|S [SIMITIWITI/FIS 
Jan.|__|_-| 1| 2] 3] 4) 5) Apriljo : 2| 3 ‘ 5] 6| Jély|__| 1| 2] 3] 4[ 5| 6] Oct.J__[__| 1] 2] 3] 47 5 
6| 7| 8} 9]10]11)12 7| 8} 9|10)11/12|13 | 7| 8{ 9{10|11|12]13 6} 7} 8} 9/10/11)12 
13/14/15/16)17|18/19 14|15|16)17|18|19/20 14|15|16]17/18)]19)20 13/14/15/16]17|18|19 
|20|21/22|23/24125/26 21/22|23/24/25|26|27 21)/22)23/24/25/26|27 20|21|22|23/24/25|26 
27|28|29/30/31|__|__ 23|29130)244 (so) 25 28/29|30/31)-—|__|-- 2'7/28|29|30/31|__|__ 
Feb__|__|_-|--|-_| 4/2] May|_-|--|--| 112) 3] 4| Aug.(_-(-_|--(-_("2| 28] Nov._-|_|_._-|__| 1] 2 
8| 4| 5] 6] 7 8) 9 | 5] 6] 7 8] 9]10]11 | 4| 5] 6] 7| 8] 9/10 3] 4] 5) 6] 7 8} 9 
10|11/12]13]14/15/16 12/13/14|15/16)17|18 11]12/13/14/15|16|17 10/11]12}13/14/15/16 
17/18]19/20/21)22/23 19|20/21]22/23/24/25 18|19/20/21|22/23/24 17|18/19/20/21|22|23 
24)/25/26/27/28)__|__ |26|27|28/29/80/31|__ 25|/26|27|28/29|30/31 24/25/26|27|28/29/30 
Mar.loc(os eS eerie une] | ele. feel jad Ree ag Fas Po ae =e 
3}| 4] 5) 6).7| 81 9 Bers Reesremes ee eer Dec.| 1| 2| 3| 4] 5| 6] 7] 
10/11/12)13/14/15/16 9/10}11)12!13/14]15 8} 9/10)11)12)13/14 8| 9]10]11]12]13|14 
17}18}19)]20}21|22/23 16/17/18 19/20 21/22 15}16/17/18]19)/20|21 15|16]17/18]19/20/21 
24|25/26/27/28|29|30 23/24/25 /26/27|28|29 22)/23|24/25/26/27|28 22|23/24/25/26/27/28 
Bo Ree ol 8 ie fe SOIC esis ose 29/80) 5-|salosjee == 29/30|31|__|__|__|__ 








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Insurance and Bonds 


Fire, ee eens Windstorm G oldsboro Damp | 
urglary, Bonds 
Wash Laundry 


Thomas O’Berry 


W. MULBERRY ST. 


TELEPHONE 386 
WAYNE NATIONAL BANK BLDG. 


PHONE 5 FIFTH FLOOR : 
DOLOOOODOLQOHHOOOOOOOO0OOOOOOOOOOOOOOOOOOOO6 OOOOOOOOOOOOOOOOOOOOOOOOOOOOOO 


. 


O. M. Brendle, Prop. — 








JOSEPH F. MORRIS 


COMMERCIAL PRINTING |. 


128 E. CENTER ST.,, S. ! Ye ‘TELEPHONE 139 
| . GOLDSBORO, N. C. , 





FARMERS FEED AND EXCHANGE 


WHOLESALE AND RETAIL 
FEED, GRAIN, HAY AND HEAVY GROCERIES 


‘ae ‘ ; . : 
a : ; 


112 WEST MULBERRY STREET 
PHONE 719 





ihe Space Donated by 


DILLON ELECTRIC SERVICE COMPANY 


PHONE NO. 236 


FRIGIDAIRE 


DELCO-LIGHT 
Products Bs General Motors i 


I 
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Sot mime 











5 
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1% 
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WILLYS NIGHT 


on valves io oid. 
Nb 0 Aeruonto to clean 


in N. Carolina 


H 
ond 


aA FOURS | 
_ Worlds lowest 





